For Brian Lewis, family and the restaurant industry go hand in hand. His background and experience in the industry developed during childhood, when young Lewis was surrounded by generations full of restaurateurs. Lewis’ grandfather owned Melba Café, credited in Fannie Flag’s popular novel Fried Green Tomatoes. And his father owned several restaurants, as well as a vineyard and winery in Charlottesville, Virginia. During his college years, Lewis even shared responsibilities for the operations of the winery, including the management of distribution, events, and tastings.
But as every generation must, Lewis eventually headed out on his own, opening Table in Birmingham, Alabama, and putting American comfort food in an upscale, yet casual, context. With Table, Lewis established himself as an entrepreneur with a focus on quality local ingredients and attention to detail, while also simulating an at-home dining experience. Indeed, Lewis’s love of family, coupled with a growing passion for food, inspired him to create a familial dining experience, a kind of sophisticated culinary home away from home.
Drawing from the deep well of family experience in the industry, Lewis brought his strong passion for hospitality to the Atlanta market in 2009. Both his latest endeavor STG Trattoria—named, in keeping with his family industry ties, for his three sons, Sebastian, Tristen, and Gabriel—and local favorite Bocado, offer innovative comfort food; stylish, recycled spaces; and impeccable service. Bocado has earned Lewis numerous awards and accolades in the Atlanta area, including Atlanta Magazine’s “Best New Restaurant” in 2010. Meanwhile, Lewis is branching out with new ideas (an amaro bar and pizzeria with wood-fired pies) while continuing to focus on affordable quality and excellent service at Bocado and STG. In 2012 he was named one of Atlanta's Rising Stars.